Hello old friends! I simply cannot believe July has come to an end already. Lots of things have been happening…
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Quick & Easy Nourishing Meals with Tommy’s Superfoods
Thank you Tommy’s Superfoods for sponsoring this post! This is a final post in series featuring the full range of…
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Vegan Pumpkin Spice Muffins
I’ve got a yummy pumpkin treat just in time for Halloween for you today! I made these vegan pumpkin muffins…
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Vegan Buttercup Squash Soup with Maple Spiced Pepitas
Guest blogging the recipe for this Vegan Buttercup Squash Soup over at Coyuchi today. Please have a look!
Kaity xx
Maple Walnut Pear Sage Stuffed Squashes with Sage Labneh
As I sit typing up this post, I can see what remains of our garden…the flower beds…beautiful bright fuchsia and white cosmos dominate the scene, with warm toned zinnias and orange calendula dotted here and there. I love this colorful transition from summer into fall every October. The pumpkins are in at the farms and the cranberries are ready for harvesting in the bogs. Those first baked squashes and pies and pies and more pies are a welcome tradition in the kitchen.
The local farm had these beautiful bosc pears from a farm in MA, and I couldn’t resist them. When I saw the sweet dumpling squashes I knew right away I wanted to pair those flavors together. If you can find sweet dumpling or carnival squash from your local farms or farmers markets, give them a try over acorn squash. The flavor of these heirloom varieties surpasses that of acorn squash by far in my humble opinion.
Lemony Sweet Pea & Buttercup Brown Rice Risotto with Roasted Cauliflower & Celery
When I discovered, serendipitously, how wonderful sweet brown rice is as risotto, unctuous dreamy risotto, I was hooked. This rice…
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Recipe: Roasted Winter Squash & Beet Brown Rice Salad with Cara Cara Vinaigrette
People often ask what it is like living on Nantucket through the winter months. I have to say I actually…
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